Instant Pot Chicken Enchilada Quinoa

Goodness of an enchilada with a healthy addition of quinoa, cooked in one pot for a quick meal or a relaxed weekend dinner on the couch. This Chicken Enchilada Quinoa is packed with all our favorite mexican flavors and topped with melty cheese.

Cooking with Quinoa

For some of you who may not have tried quinoa, this is a great recipe to try. It is flavorful and quinoa incorporates so well with all the other ingredients. Prounounced as “Keen-Wah”, quinoa is a seed and not a grain. Quinoa is a whole protein with all of the nine essential amono acids. Additionaly, it is naturally gluten-free and a great source of protein for vegetarians.

What is Chicken Enchilada Quinoa?

Rather than layering or rolling the delicious fillings inside the tortillas, this is a faster one pot dump and ready version similar to a casserole.

In addition, packed in this meal are all of the spicy mexican flavors, and is also very healthy and nutritious.

Best quinoa to use

Quinoa is commonly sold in three colors – white/ivory, red and black. I prefer organic white/ivory quinoa which gives a fluffy post-cook texture either red or white and buy the Kirkland signature organic quinoa sold at Costco.

Note: White quinoa can have a slightly muted, bitter taste. Rinse the quinoa 2 to 3 times and drain well to remove the slight bitter taste.

Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Garnish with cilantro and scallions.

Serve with diced avocados, pepper jack cheese and a squeeze of fresh lime.

Recipe Video

Nutrition Facts

Instant Pot Chicken Enchilada Quinoa

Amount Per Serving

Calories 504Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Cholesterol 97mg32%

Sodium 658mg29%

Potassium 1338mg38%

Carbohydrates 57g19%

Fiber 11g46%

Sugar 7g8%

Protein 30g60%

Vitamin A 760IU15%

Vitamin C 37.6mg46%

Calcium 79mg8%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

Thank you very much for sharing this recipee! It’s very good! I added salt and pepper to taste (I didn’t have a jalapeno pepper… I added the optional cilantro (dehydrated, it’s the only one I had) and i find it was very tasty and quick to make!

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Hi, I'm Archana: former software engineer, now full time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons